Chili Clam Appetizer
This Chili Clam Appetizer is both sweet and sour, and adds a spicy punch with the famous and very popular Sriracha Sauce and chopped fresh green chillies.
Chillies, Clams, Shaoxing Wine, Sriracha, Sugar, Vinegar
Frozen Small Clams
Finely diced Mild Green Chilli
De-frost the Clams and Reserve the liquor thrown off.
Make the sauce mixture by blending together the Tomato Sauce, Chili Sauce, Sugar, Vinegar, and Shaoxing Wine, then add a sufficient amount of the Clam liquor to bring the total volume to 1 cup.
Heat a little oil in a pan over high heat and add the clams followed by 2 Tbsp. of the green chilli.
When the clams begin to sizzle, pour in the sauce and cook down until reduced by half.
Plate and garnish with the remaining chili just before service.
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